Seared Scallops with Pickled Peppers and Couscous
Searing the scallops for just 3 minutes enhances their flavor without overcooking them.
Keywords
- Main Courses
- Fish & Seafood
- Weeknight
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Cooking tools:
- Nonstick skillet
- Saucepan
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Plate
- Aluminum foil
- Paper towel
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 1/2 cup finely chopped pepperoncini plus 2 tablespoons brine
- 1/2 cup extra-virgin olive oil
- 4 scallions, sliced thin
- 1 teaspoon grated orange zest plus 2 tablespoons juice
- Salt
- pepper
- 1 tablespoon unsalted butter
- 1 cup couscous
- 1 cup water
- 2 tomatoes, cored and cut into 1/4-inch pieces
- 1/2 cup chopped fresh parsley
- 1 1/2 pounds large sea scallops, tendons removed
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